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This delicious Garlicky Baked Shrimp recipe only takes about 20 minutes to make, and it’s full of the BEST garlicky, lemony, buttery flavors.
Guys, I’ve gotta admit, I’ve been having way too much fun lately digging back into the recipe archives and re-introducing some of my old favorites back here on the homepage.
With 1,200+ recipes here on the blog, there are just too many good ones that get buried!
Especially anything more than 3 or so years old, which in internet years, means they were essentially written on ancient stone tablets. ;)
Don’t worry, I’ve got three brand-spankin’ new recipes comin’ atcha next week. But for today, I have one more oldie-but-goodie that I’ve been meaning to re-introduce to you for years. It originally debuted on the blog 6 years ago, and has been a reader favorite and one of my personal favorites ever since. Because it’s ridiculously quick and easy to make, it’s made with the best buttery-lemony-and-ultra-garlicky flavors, and it has this way of always impressing a crowd. (Seriously, everyone thinks it’s so fancy!)
But. Every time I see its small, out-of-focus, old photo pop up on Pinterest, a tiny part of me cringes and I feel like it’s just begging for a makeover. So this week, I re-made and re-photographed it, and then promptly re-enjoyed it for the zillionth time. And now I’m hoping that any of you who weren’t around 6 years ago will get to enjoy it too.
It’s my Garlicky Baked Shrimp!
Garlicky Baked Shrimp Recipe | 1-Minute Video
The original photo for this Garlickly Baked Shrimp recipe, circa 2010.
Seriously, this recipe truly couldn’t be easier.
Just toss a bunch of raw shrimp with some white wine and lots of chopped fresh garlic.
Then mix up a some butter and panko for a crispy topping.
Spread the shrimp out in an even layer in a baking dish, and sprinkle it evenly with the Panko mixture.
Bake it up for about 7 minutes, then switch over to the broiler and let the Panko get a little extra golden and crispy.
And then in less than 20 minutes total, this pan of garlicky deliciousness will be yours to enjoy.
See? SO GOOD!
Feel free to fiddle around with the recipe and add some different seasonings if you’d like. Or if you want to toss some quick-cooking veggies in there with the shrimp (I made this with chopped asparagus the other day!), that can work too. I typically serve this with a big salad, and some roasted veggies on the side. But the serving option sky is the limit. Just make it. ;)
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Notes
Recipe slightly adapted from Real Simple, modified slightly in May 2016.
This recipe was easy and delicious. My husband comment after eating a 1/2 pound of shrimp prepared this way, ” I could have used a whole pound of this!” I’ve already shared this with my friends.
I fixed this for a evening, bonfire block party and it was a huge success! I did change a couple of things like Dry vermouth instead of wine and also sprinkle mozzarella on top,
So basically, what was called Shrimp DeJong in the “old days”. This is a fantastic dish. Give it a try. I’ve been making it for years on special occasions.
I know this is an oldie, but I’m just discovering it and want to try it tonight. Is there a particular type of white wine you recommend?
Sincerely, A Die Hard Red Wine Girl
This was so good and so easy. Mom of newborn (3rd baby) and if it isn’t easy and fast, I can’t make it happen. Got this done in no time, steamed broccoli and rice–done! Thank you thank you for this super easy and delicious recipe.
Great taste and super easy. Just poured a little of the butter over the shrimp before putting the bread crumb mixture on. Will definitely make it again.
This recipe is so delicious! It is one of my favorites. I serve this over/with Parmesan risotto along with a side of asparagus. Definitely a blue ribbon recipe!
I have been making this for 30 years, but didnt have panko crumbs then, LOL…used seasoned breadcrumbs or buttered cracker crumbs. I usually add some Old Bay seasoning and in recent years, sometimes some frozen cooked lobster meat. It is in the oven for such a short time that the lobster is fine. I also remove the shrimp tails…easier to eat. Usually serve with a side of rice and broccoli or asparagus.
I made this last night, and even though my oven quit working right as it was time to broil the top, it was delicious! I added parmesan cheese to the panko bread crumbs and then made a lemon garlic butter sauce, and served all over spaghetti noodles. My husband, who is not a huge fan of garlic, raved about this dish. Thank you for a great recipe!
This recipe is reminiscent of a classic dish served at Chicagp’s famous Blackhawk restaurant in the 60’s. It was called Shrimp de Jongue and I remember ordering it every time my family dined there. The restaurant is long gone but thanks for the memories (and the recipe) !
Hi Ali! Thanks for sharing this recipe! A few things were left out. Can you help with a few details? What size shrimp did you use (won’t the size make a difference, especially in the baking time?). Did you use salted or unsalted butter? (won’t this make a difference, especially in the saltiness of the shrimp?).
Here are a couple of notes from my experiences- 1. add a pinch (or two) of crushed red pepper flakes to the bread crumbs for an additional level of flavor and zing!; 2. add a note of caution to remind your patrons to thoroughly defrost the shrimp before baking them! I know, this sounds over-dramatic, but too many home cooks take it for granted that a rinse under cold running water is enough to defrost shrimp. It is not! IMO, it is best practice to defrost shrimp in the bag that it comes in from the supermarket in the refrigerator, and this may take as long as 2 days! Then, the shrimp should be thoroughly dried before the baking; 3. One last tip …. bacon! Yes, bacon! Why? Because everything, even shrimp, tastes better with bacon!.
Stay safe, Ali!
This dish was super easy to make It was wonderful
This looks so yummy, I will try this soon. Thank you.
★★★★★
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Wow, delicious and easy!
★★★★★
This recipe was easy and delicious. My husband comment after eating a 1/2 pound of shrimp prepared this way, ” I could have used a whole pound of this!” I’ve already shared this with my friends.
★★★★★
I loved it. added 2 more garlic cloves and some garlic juice from a minced bottle.
★★★★★
Pingback: HOW TO MAKE GARLICKY BAKED SHRIMP | FOOD RECIPES – Delish
I fixed this for a evening, bonfire block party and it was a huge success! I did change a couple of things like Dry vermouth instead of wine and also sprinkle mozzarella on top,
★★★★★
Easy to prepare with outstanding results
★★★★★
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I made this and my family loved it so I made it again with a twist. I added mushrooms and zucchini. Delicious!
★★★★★
So basically, what was called Shrimp DeJong in the “old days”. This is a fantastic dish. Give it a try. I’ve been making it for years on special occasions.
★★★★★
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Made this tonight. Delicious! Accidently overcooked the topping a bit under the broiler, but it was still wonderful, and easy!
My mouth is watering. I wish this were in front of me.
★★★★★
Pingback: Garlicky #Baked #Shrimp – Recipes Food
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I know this is an oldie, but I’m just discovering it and want to try it tonight. Is there a particular type of white wine you recommend?
Sincerely, A Die Hard Red Wine Girl
Ha, I’m right there with you on loving red wine. ;) But any dry white wine should be great in this recipe!
Delicious!!
This was so good and so easy. Mom of newborn (3rd baby) and if it isn’t easy and fast, I can’t make it happen. Got this done in no time, steamed broccoli and rice–done! Thank you thank you for this super easy and delicious recipe.
★★★★★
Can cooked frozen shrimp be used and what are changes thanks
I made this tonight and indeed it was so quick and easy – and tasted heavenly! Thank you!
★★★★★
This was wonderful, we really enjoyed this! It will be in our regular rotation going forward.
Great taste and super easy. Just poured a little of the butter over the shrimp before putting the bread crumb mixture on. Will definitely make it again.
★★★★★
Yum!! I used gluten free bread crumbs and plant based butter and still delicious
★★★★★
This recipe is so delicious! It is one of my favorites. I serve this over/with Parmesan risotto along with a side of asparagus. Definitely a blue ribbon recipe!
★★★★★
I have been making this for 30 years, but didnt have panko crumbs then, LOL…used seasoned breadcrumbs or buttered cracker crumbs. I usually add some Old Bay seasoning and in recent years, sometimes some frozen cooked lobster meat. It is in the oven for such a short time that the lobster is fine. I also remove the shrimp tails…easier to eat. Usually serve with a side of rice and broccoli or asparagus.
★★★★★
Absolutely delicious! We added a little parmesan cheese and served it on pasta. ☺️
★★★★★
This was so easy and incredibly delicious!! I made it with cilantro lime rice in the instant pot! Great summer meal!! Thanks for the great recipe!
★★★★★
I made this last night, and even though my oven quit working right as it was time to broil the top, it was delicious! I added parmesan cheese to the panko bread crumbs and then made a lemon garlic butter sauce, and served all over spaghetti noodles. My husband, who is not a huge fan of garlic, raved about this dish. Thank you for a great recipe!
can b/s thighs be sub. for shrimp?
This recipe is reminiscent of a classic dish served at Chicagp’s famous Blackhawk restaurant in the 60’s. It was called Shrimp de Jongue and I remember ordering it every time my family dined there. The restaurant is long gone but thanks for the memories (and the recipe) !
★★★★★
Awesome and easy!! Loved it!!
★★★★★
Delicious! I used a combo of wine and chicken broth for the liquid and even my husband (not a seafood lover) enjoyed it.
★★★★★
Really tasty and easy
★★★★
Hi Ali! Thanks for sharing this recipe! A few things were left out. Can you help with a few details? What size shrimp did you use (won’t the size make a difference, especially in the baking time?). Did you use salted or unsalted butter? (won’t this make a difference, especially in the saltiness of the shrimp?).
Here are a couple of notes from my experiences- 1. add a pinch (or two) of crushed red pepper flakes to the bread crumbs for an additional level of flavor and zing!; 2. add a note of caution to remind your patrons to thoroughly defrost the shrimp before baking them! I know, this sounds over-dramatic, but too many home cooks take it for granted that a rinse under cold running water is enough to defrost shrimp. It is not! IMO, it is best practice to defrost shrimp in the bag that it comes in from the supermarket in the refrigerator, and this may take as long as 2 days! Then, the shrimp should be thoroughly dried before the baking; 3. One last tip …. bacon! Yes, bacon! Why? Because everything, even shrimp, tastes better with bacon!.
Stay safe, Ali!
★★★★★
Quick, easy and delicious! Served over linguini.
★★★★★
” Shrimp Heaven ! “
★★★★★
Have you ever tried fixing this on sheet pan in an air fryer?
Made this for dinner tonight. So easy & hubby & I loved the shrimp.
Will definitely cook this many times in the future.